Many of the Fisherman’s Wharf restaurants are named after the family that has operated the establishment for generations. It is part of the charm of the Wharf, where the heritage of the Italian fishermen continues to this day. Cioppino’s not one of them. Instead they name their restaurant on what they do best for the past 100 years.
Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from salt-water ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.
The dish can be served with toasted local sourdough. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.
Besides cioppino, they are basically an Italian restaurant. Their seafood risotto came with fresh calamari, shrimp, and mussels steamed in a reduced shellfish stock, and garnished with chopped tomatoes and scallions
The rice was slightly softer than al dente (which is what we liked) and had totally soaked up the goodness of the seafood stock. Luckily we have ordered just one to share, everything in the US are such large portions.
It was such a busy restaurant, so we chose to sit at the bar. If possible, get a table. We went in winter so it was too cold to be seated outdoors. But in summer, I would recommend that because it is never too warm in SF.
400 Jefferson Street, San Francisco, CA 94109
Tel : 1 (415) 775-9311
Date Visited : Oct 2018